It is the best dairy free ice cream I have made. It’s vegan, gluten-free, dairy-free and refined sugar free. Easy to make and you don’t need an ice cream maker, you can churn it by hand. Take it out from the freezer and stir it after every 20, 30 minutes. Cashew butter and coconut milk makes this ice cream irresistibly creamy. The absence of dairy should never mean we have to sacrifice texture or taste! Sprinkle with some cacao nibs if you like and enjoy!

Ingredients

1 can coconut milk

1/4 cup raw honey

1/4 cup cashew butter

1 tsp vanilla bean paste

1/2 tsp sea salt

Directions

Blend all ingredients in a food-processor till smooth.

Pour the mixture into freezer-friendly container and freeze for at least 4 hours, or until ice cream is at a scoopable state.

If you chill the ice cream over night you may notice that it gets rock hard, so just be sure to thaw the ice cream long enough before serving.